Lemon Blueberry Muffins
Recipe - Lemon Blueberry Muffins
1 cup almond milk
1/4 cup lemon juice
1/2 cup oil
1/2 cup sugar
1/2 cup demerara sugar
2 1/2 cup white spelt flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup frozen blueberries
3/4 cup flour (white or white spelt)
1/2 cup sugar
1/2 tsp vanilla extract
2-3 Tbsp oil
Pre-heat oven to 350/180. Line a cupcake pan with paper liners.
Prepare crumb topping. In a small bowl mix flour, sugar, vanilla and oil with a fork. Set aside.
In a small bowl or liquid measuring cup mix almond milk and lemon juice, set aside for 5 minutes.
In a large mixing bowl whisk eggs until foamy. Add oil and milk and lemon juice mixture and whisk together.
Gradually add sugars while whisking until combined.
Add flour, baking powder and salt, mixing gently with a spatula - the batter should be "chunky", you want pockets of flour in the batter. Don't over mix (see photo below).
Fold in the frozen blueberries, directly from the freezer (otherwise the batter with turn pink).
Using a measuring cup pour batter into paper liners, 3/4 of the way full.
Top each muffin with some crumb topping and bake for 30-40 minutes until edges are golden brown.
These muffins freeze beautifully in ziplock bags. From the freezer you can microwave for 15-30 seconds or let sit on the counter for 15 minutes.
Yield: 24 muffins
These muffins are a huge hit in our house. I've tried them many different ways, many different times and I'm finally ready to share the recipe with you.
My kids love when the freezer is stocked with these because they can easily help themselves to muffins for breakfast, school snack, after school snack, or mid night snack (yes, with teenagers that happens A LOT)! And I'm happy knowing they got something healthy-ish.
The lemon taste doesn't come off too strong for people that say they don't like lemon cake (who are you?!) but it does add a freshness to the muffins.
I hope you try these and your families enjoy them as much as mine does. Below I'm sharing a great tip for making these muffins together with your kids.
TIP for baking these muffins with kids:
Depending on their age, define specific tasks in advance, for example a 4 year old can be designated to line the muffin pan with paper liners and help whisk the batter and an 8 year old can measure out ingredients and help pour batter into the muffin liners.
Setting expectations in advance for what each child will do will minimize disappointment during the baking experience and enable the whole activity to go smoothly.